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Effect of 2,2′‐dipyridyl on silage fermentation
Author(s) -
Bruyneel Bart J,
Woestyne Marleen M Vande,
Verstraete Willy H
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740510205
Subject(s) - silage , fermentation , lactic acid , butyric acid , lactobacillus plantarum , food science , chemistry , lactic acid fermentation , lactobacillaceae , yeast , lactobacillus , biochemistry , biology , bacteria , genetics
The fermentation of grass can be altered by the addition of 2,2′‐dipyridyl so that a lactic acid fermentation occurs rather than a putrefying fermentation (butyric acid fermentation). The combined addition of 2,2′‐dipyridyl and inoculation with Lactobacillus plantarum is even more favourable and results in high quality silage. 2,2′‐Dipyridyl is too toxic for general use, but the results of laboratory‐scale studies suggest that other sequestrants of iron(II) ions warrant further research with respect to their capability to enhance lactic acid fermentations.